Gile Sprout

Broccoli produces thick, hefty sprouts that have a nutty, spicy flavor (a bit like radish). They don’t actually taste much like broccoli, but they are a delicious addition to anything that could use a little spice.

Sprouting broccoli seeds is very simple. Soak them in warm water overnight. The next day rinse, drain and put all the seeds to sprouter. Store at room temperature in a dark place. Rinse and moisten the seeds 2-3 times a day until they sprout (4-6 days). You can eat them immediately after germination or store in the refrigerator for 1-2 weeks.

Stems, leaves, and seeds of garden cress are eatable but only the leaves and stems are eaten raw in salads or used for other culinary purposes. This culinary herb has a peppery taste comparable to leaf mustard and watercress, which is actually not surprising considering that garden cress is botanically related to both. Due to its higher nutritional value and distinctive flavor, cress makes a tasty and healthy addition to salads and sandwiches.

Cress is one of the easiest and fastest-growing microgreens. Prepare your soil by getting it sufficiently moist. Spread seeds evenly across the surface of the soil. After seeds are sown, cover for one to two days to allow seeds to germinate. After that uncover seeds and place under a grow light. Continue to water when need. Harvest when the look and the flavor are to your liking. So, begin sampling the greens when the first set of leaves form to determine when to cut

Mung bean sprouts are crispy and crunchy, a sweet and nutty flavor with a tender texture and often added to sandwiches or Chinese dishes.

Mung beans are sprouted for fresh use or canned for shipment to restaurants. Because of their major use as sprouts, a high-quality seed with excellent germination is required. The food industry likes to obtain about 9 or 10 grams of fresh sprouts for each gram of seed. Larger seed with a glassy, green color seems to be preferred.

It is very simple to sprout mung beans. Soak 1/3 to 1 cup of beans in warm water for 8-12 hours. Drain off the soak water. Rinse and drain thoroughly. Repeat it every 8-12 hours. Bean sprouts don’t need light. Keep your Sprouter in a low light location. Harvest on day 2 or 3 or continue rinsing and draining if you prefer longer roots.

If you’re looking for a spicy and pungent tasting microgreen to add to your salads or dishes, mustard is a great choice. In hot or warm food you can just wait to add the microgreens until the dish is ready to set on the table to keep them crisp.

To grow mustard microgreens you don’t need to soak seeds. Prepare your soil by getting it sufficiently moist. Spread seeds evenly across the surface of the soil. After seeds are sown, cover for two-three days to allow seeds to germinate, and then uncover seeds and place under a grow light. Continue to water when need. Harvest when the look and the flavor are to your liking. So, begin sampling the greens when the first set of leaves form to determine when to cut! Mustard microgreens will be ready to harvest in about a week.

Sunflower microgreens rich, nutty flavor and crunchy texture fit into every meal of the day. They pair particularly nicely with eggs at breakfast, soups, sandwiches, and wraps at lunch, and alongside meats and grains at dinner.

Before germination, soak the seeds in four times as much water as the volume of the seeds for 10-12 hours. You can place seeds in a variety of containers – jar, bowl, pot or canvas bag and place in a dark place. Seeds are germinating from 1 to 2 days. During this period moisten sunflowers at least a couple of times a day. Rinse and drain them. When most of the seeds have sprouted tiny roots, or even better, when they are just showing the hint of a root, it is time to plant.

Pour the sprouted sunflowers into the tray with watered soil. In order for the roots to become stronger and the plant to grow meatier, juicier and faster to lose shells, you need to press sunflower seeds. If you plant them in trays, it is best to put them on top of each other, and on the top put some weight (bricks, books, etc.). That’s how we keep it for 2-3 days. After removing the weight, move the tray onto a sunny window sill or our growing shelf. On the 7th to 11th day of growing, fresh sunflower seedlings are fully grown.